Resto’s New Head Chef Bobby Hellen Raids Farms, Creates Feasts

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We’re told Resto has named Bobby Hellen as their new executive chef. Hellen helped open the place as a sous-chef and has had a hand in running things since Ryan Skeen’s departure. So, no seismic shift here, but we’re excited to see him adding new items to the menu this week, including some house charcuterie (his longtime specialty), a lamb-belly confit, and a couple of dishes for two — a poulet rouge and a cote de boeuf. The latter, consisting of a 32-ounce, 28-day dry-aged rib eye from Four Story Hill Farm, shows off a new focus on locavorism and conscientious sourcing (more veggies, for instance, will now come from the Greenmarket). Check out the menu, and if you can get enough shameless carnivores together, note the newish option of a “large format feast,” wherein milk-fed baby lambs and cochon de lait are broken down into head-to-tail, three-course dinners.